Tofu and Vegetable Kebabs Recipe

Ingredients : Serves 4

350 g/12 oz smoked tofu, cubed
1 green (bell) pepper, seeded and cut into squares
1 orange pepper, seeded and cut into squares
1 courgette (zucchini), sliced
Grated rind and juice of 1 lemon

60 ml/4 tbsp olive oil
15 ml/1 tbsp chopped parsley
Salt and freshly ground black pepper

100 g/4 oz/1 cup cashew nuts
15 g/0.5 oz/1 tbsp butter or margarine
2 garlic cloves, crushed
1 shallot, finely chopped
5 ml/1 tsp ground coriander (cilantro)

5 ml/1 tsp ground cumin
15 ml/1 tbsp soft brown sugar
15 ml/1 tbsp desiccated (shredded) coconut
150 ml/0.25 pt creme fraiche

Method :

Thread the tofu and vegetables on to soaked wooden skewers and arrange in a shallow dish. Mix together the lemon rind and juice, the oil and parsley and season with salt and pepper. Brush over the kebabs and leave to marinate for 30 minutes. Toss the nuts in a dry frying pan (skillet) for a minute or two until golden brown, then remove from the pan and chop. Melt the butter or margarine in a saucepan and fry the garlic and shallot for a few minutes until soft but not brown. Remove from the heat and leave to cool slightly. Stir in the nuts and the remaining ingredients. Grill (broil) the kebabs for about 20 minutes, turning and basting with the marinade, until cooked through and golden. Serve with the cold sauce.